Welsh Family Kitchen

Greek-Style Leg of Lamb

This recipe is in the The Innkeepers Collection Cookbook and comes from the Shelburne Inn in Seaview Washington. We, of course made adjustments.
Ingredients:
4 lbs Boneless leg of lamb, butterflied
8 cups Buttermilk
4 Bay leaves
6 whole cloves
1 t crushed juniper berries (we used a tablespoon of gin)
1/2 t crushed black peppercorns
3 t Minced garlic
3 T Dried oregano
6 cups Cooked long grain white rice (Oh my, we only used 2 cups)
.75 lbs Cooked ham (we used Tavern ham from the deli)
.5 lbs Cooked chicken (we used roasted chicken from the deli)
6 oz Feta cheese, crumbled
1 medium yellow onion, diced
1/4 cup Chopped Fresh Parsley
4 hard-cooked eggs, sliced
2 cups Lemon Egg Sauce
Procedures:
Lay the lamb flat and pound to an even thickness. Place the meat in a pan large enough to hold the meat and the marinade in one layer
In a large bowl, combine the buttermilk, bay leaves, cloves, juniper berries (gin), peppercorns, garlic and 1 tablespoon of the oregano. Pout the marinade over the leg of lamb, cover and refrigerate overnight, turning occasionally. (We used a roasting bag.)
In a large mixing bowl, mix together the rice, ham, chicken, cheese, onion, oil, parsley, and remaining oregano. Remove the lamb from the marinade and pat dry. Pat the stuffing evenly on the lamb.
Preheat oven to 425o F. Roll up the meat firmly and tie securely with butcher's twine. Place in a roasting pan and roast until done, about 1:30.
Let stand for about 15 minutes before slicing. Slice into six portions and serve on top of thre lemon egg sauce. Pass any remaining sauce in a gravy boat,
Notes:
Jamil Boutros, the Publix meat manager, prepared the lamb and, when pounded, it was enormous.
We reduced the amount of filling because there was no way all of what was required was going to fit into the lamb. Perhaps we needed to pound it thinner.
We were supposed to put egg slices on top of the mixture before rolling/tieing, but we forgot, so the eggs became egg salad.
The lemon egg sauce was not going to happen, partly because it called for ouzo.
2007-09-03: This did not go well! The lamb, over-cooked, had a nice flavor but the filling was dry, tasteless and just no good. We may try this again, but it is NOT on the menu.
The lamb went in

09/06/2016